Carrot Cake Pancakes with Pancake Mix

A simple pancake recipe that brings vegetables to the table in a form we all want to eat.

These carrot cake pancakes are fluffy and delicious, like pancakes should be but flavorful like a spiced carrot cake. It's the best of both worlds!



For the Pancakes – 2 cups pancake mix – 1 tsp cinnamon  – 1/4 tsp ground ginger  – 1/4 tsp nutmeg  – 1/8 tsp ground cloves  – 1/4 cup brown sugar  – 2 tbsp oats  – 1 1/4 cup milk  – 1 tsp vanilla  – 2 cups shredded carrot  – 1 large egg  – 2 tbsp oil  Cream Cheese Syrup – 4 oz cream cheese, softened  – 1/3 cup heavy cream or milk – 1 cup powdered sugar  – 1/2 tsp vanilla

– Shred your carrots and set them aside.



– Add the pancake mix, oats, brown sugar, and spices to a large mixing bowl. Whisk well to combine.

– Add your milk, egg, vanilla, and oil to another large mixing bowl. Whisk well to combine.

– Add the wet ingredients to the bowl with your dry ingredients. Stir to combine.

– Now add the shredded carrot. Fold into the batter gently, and allow to rest for 5 minutes as the skillet preheats.

– Preheat your griddle to medium heat (325-350F)

– Scoop the batter by the 1/4 cup measures and place it on the greased griddle to cook.

– When the edges are dry and the bottom is golden brown, flip and continue cooking until cooked through. About 2 minutes per side.

– Warm all of the syrup ingredients in a pot on the stove, stirring until melted and smooth.

– Remove from heat and let cool until it's safe to touch temperature.

– Add several pancakes to your plate. Top with cream cheese syrup.

Serve and Enjoy!

Serve and Enjoy!